Urad Dal Gharwali

If you ever been to Punjab from Delhi you may see endless number of Dhabas where you can find typical Punjabi food like Dal Makhani , Matar Paneer , Chole Bahature , Rajma Chawal , Lassi Malai mar ke , Tandoori Roti etc . Out of all these dishes there is one famous dal recipe which I would like to mention in my post i.e Urad Dal . It’s one simple and delicious dal that is often served in Punjabi Thali with Poori , Paratha or Kulchas. Whenever we went to Jalandhar, Punjab, We would always stop at one famous Dhabha called Sukehdev da Dhabha in Murthal that is few km ahead from Panipat and always had our late night dinner there. We always bought some Pachranga Achaar  and many other vadis and spices. Those late night long journeys , oh ! I missed them .
Coming back to our recipe , there are many variation of this dal in every other family. I decided to post this recipe from a cook book Good Mood Food . This is for alphabet “U” under Regional theme for the ABC cooking series of Blogging Marathon #32. So let’s start the recipe .yum

Urad dal


Urad dal
Urad dal

Ingredients:

1 cup Urad dal /Split Black gram
1 teaspoon ginger , grated
3 cloves garlic , grated
1 onion , chopped
2 green chillies , chopped
1 pinch asefetida

Spices:
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
1 teaspoon chaat masala
1/2 teaspoon red chilly powder
1/2 teaspoon Biryani masala
Salt to taste
2 tablespoon clarified butter
2 teaspoon coriander leaves , chopped
1 green Chilli , slit
2-3 ginger juliennes
3 cup water or as required


Method:

Wash and soak the dal in 2 cups water for 30 minutes . Place the dal in cooker with pinch of salt and turmeric powder and remaining 1 cu of water. Close the lid and cook for 2 whistle.

Heat clarified butter in a wok pr pan , add Asefetida , garlic and ginger . Sauté for 2-3 minutes and then add green chilli , and onion. Stir fry till translucent .
Add all spices and salt , mix well . Pour the cooked dal over the tempering , stir and cook for 2 minutes.

Urad dal
Urad dal

Remove from heat , add coriander leaves and garnish with green chilly slits and ginger juliennes.
Serve hot with Poori , Kulcha or Paratha.

Urad dal
Urad dal

Serve-3.     Cooking time -30 minutes
Notes:
You may use ginger garlic paste also.
Stir the dal gently to avoid breaking or crushing the dal.

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

Srivalli’s Side dish mela


Gujaratizaika”s 1st Anniversary Celebration

Gayathri’s“Walk Through Memory Lane” event happening at Priya’s Virundhu


 

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26 thoughts on “Urad Dal Gharwali”

  1. I used to make this daal regularly…it is made in Rajasthani style as well as Gujju style too…this is one of the most relished daals by me…but somehow family finds it heavy.i like it nicely tempered with ghee:) lovely daal.

    Reply
  2. Sapana, can we make this with chana dal as well as urad dal (you have put Urad dal/Split Bengal gram – that's why I am asking)…I have tried daals with black urad and never with dehusked urad dal..Thanks for sharing this!

    Reply

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